Research on New Analysis Method for Chromaticneess of Caramel

HOU Zhen-Jian, YUE Chun, WANG Ke

HOU Zhen-Jian, YUE Chun, WANG Ke. Research on New Analysis Method for Chromaticneess of Caramel[J]. FOOD SCIENCE, 2002, 23(11): 112-115.

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[6]	Zhu-Bei-Wei. The Effects of the Variety of Sugar on the Physical and Chemical Properties of Caramel [J]. FOOD SCIENCE, 1993, 14(2): 13-16.

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